Tag: Puri

Add water little by little to make firm dough. Oil your palm and knead the dough.

Cover the dough with a damp cloth and set it aside to rest at least ten minutes.

Roll the dough balls.

If the dough sticks to the rolling pin or rolling surface, put a drop of oil on the rolling pin and on the rolling surface. Roll four or five puris before you start frying. Do not roll all the puris at once, as they will dry out and fail to puff.

Heat at least one inch of oil in a frying pan over
medium high heat. When the oil is moderately hot, a small piece of dough dropped into the oil will float immediately to the top.

Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up right away. Turn the puris over.

Puri should be light creamy brown on both sides. Take the puris out and place them on paper towels to absorb the excess oil.

Notes:

Do not add flour while rolling the puris. If the dough is too moist and it sticks to the surface and rolling pin, then add 2 – 3 drops of oil on to the surface and rolling pin.

If the oil is not hot enough, then the puris will not puff and the puris will become oily.

If the oil is too hot, then the puris will turn brown quickly and will get burnt which spoils the taste.